Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 biscuits
- 1 large or 2 small yams or sweet potatoes (1/2 cup baked and mashed)
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoon sugar
- 1/4 cup solid vegetable shortening
- 1/2 cup milk
Flour a marble pastry surface or board and turn the contents of the bowl out onto it. Knead lightly for about 30 to 45 seconds, just until a slightly moist, streaky looking dough is formed. Roll out gently to a thickness of 3/4 inch and cut out biscuits with a biscuit cutter. As the biscuits are cut, place them about 1-1/2 inches apart on an ungreased heavy baking sheet. Pat the leftover pieces of dough together gently with your hands and again roll out lightly, as indicated above. Cut the remaining biscuits from the patted-together dough. If necessary, pat any leftover dough together once again, then roll out and cut, until all the dough is used up.
Bake on the middle rack of a preheated 450-degree F. oven for 12 to 15 minutes, or until the biscuits are lightly browned on top and appear flaky. Set to cool for about 5 minutes on a cake rack. Serve warm, with butter.
I cooked the yam in the microwave. Prick the skin and cook on High 6 to 8 minutes for a large one. Let cool until just warm, then scoop out the flesh and mash. Make sure your baking powder is still good. I had to replace mine. I found that using a large dinner fork to stir in the milk at the end, rather than the mixer, helped prevent overmixing. I used a 2-1/2-inch biscuit cutter, and they were done at 14 minutes. Oven temperatures do vary, and the size of the biscuits will also make a difference, so keep your eye on them.
Recipe Source: "The New Orleans Cookbook" by Rima and Richard Collin (Alfred A. Knopf)
Reprinted with permission.
Yam Biscuits Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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